Gluten-Free Al Pastor Chicken
Transport your taste buds to the vibrant streets of Mexico with this Gluten-Free Al Pastor Chicken recipe, a mouthwatering twist on a classic favorite designed for healthy and delicious eating. Juicy, marinated chicken thighs are infused with a bold blend of guajillo and ancho chiles, fresh pineapple, citrus juices, and aromatic spices, creating a flavor-packed dish that’s perfect for tacos. Grilled to perfection and paired with caramelized pineapple, chopped onion, and fresh cilantro, this recipe is served on warm, gluten-free corn tortillas for a meal that’s as nourishing as it is irresistible. Ready in just over an hour, this recipe combines authentic al pastor flavors with a gluten-free spin, making it ideal for anyone seeking a crowd-pleasing dinner or party appetizer. Perfectly balanced and delightfully easy to prepare, these tacos will quickly become a favorite in your recipe rotation!
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Recipe Information
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 1 medium fresh pineapple
- 2 dried guajillo chiles
- 2 dried ancho chiles
- 3 fresh garlic cloves
- 0.25 cup white vinegar
- 0.25 cup orange juice
- 2 tablespoons lime juice
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon onion powder
- 2 tablespoons olive oil
- 12 corn tortillas (gluten-free)
- 0.5 cup fresh cilantro, chopped
- 0.5 cup onion, finely chopped
Instructions
Begin by soaking the dried guajillo and ancho chiles in warm water for 15 minutes to rehydrate them.
Peel and core the fresh pineapple, then cut it into 1-inch pieces, reserving half of the pieces for later use.
Drain the chiles and place them into a blender along with the garlic cloves, white vinegar, orange juice, lime juice, ground cumin, dried oregano, salt, black pepper, and onion powder.
Blend until you achieve a smooth, thick marinade.
Place the chicken thighs in a large mixing bowl and pour the marinade over them, ensuring they are fully coated.
Cover the bowl and let the chicken marinate in the refrigerator for at least 2 hours, or preferably overnight for better flavor infusion.
Preheat your grill or pan to medium-high heat and add 1 tablespoon of olive oil.
Grill the chicken thighs until they are cooked through, about 6-7 minutes per side, until the internal temperature reaches 165°F.
In another pan, heat the remaining tablespoon of olive oil and add the reserved pineapple pieces, cooking them until they are caramelized and golden, about 5 minutes.
Warm the gluten-free corn tortillas on the grill or in a dry skillet.
Dice the cooked chicken into small pieces.
To assemble the tacos, place some chopped chicken on each tortilla, add a spoonful of caramelized pineapple, and top with chopped cilantro and finely chopped onion.
Serve the Gluten-Free Al Pastor Chicken tacos immediately and enjoy!
Nutrition Facts
Calories |
4022 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.2 g | 195% | |
| Saturated Fat | 34.7 g | 174% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1134 mg | 378% | |
| Sodium | 3354 mg | 146% | |
| Total Carbohydrate | 399.0 g | 145% | |
| Dietary Fiber | 58.9 g | 210% | |
| Total Sugars | 44.7 g | ||
| Protein | 272.3 g | 545% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 828 mg | 64% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 4802 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
